WARM SALAD OF WOOD-FIRE GRILLED QUAIL WITH SEMI-DRIED CHERRY TOMATO

INGREDIENTS

For the quail salad

Extra virgin olive oil 70ml
4 quails butterflied
Extra-virgin olive oil 70 ml
Cherry tomato 16 halves, semi-dried
Ligurian olives 50 g, pitted and chopped
Mint 1 small handful of leaves, finely chopped
Flat leaf parsley 1 small handful of leaves, finely chopped
Cabernet sauvignon vinegar 23 ml (Forum kind)
Sea salt To taste
Black pepper To taste, freshly ground

For the semi-dried cherry tomatoes

Cherry tomato 6 each, vine-ripened, halved
Garlic 2 small cloves, cut into 12 slices
Extra-virgin olive oil 15 ml
Sea salt To taste
Black pepper To taste, freshly ground

PREPARATION

Quail salad
Flatten out the quails and season inside and out with salt.
Heat 30 ml of the olive oil in a large heavy-based frying pan over medium-high heat; or, heat a barbecue grill plate, or chargrill pan. to hot and lightly brush the quails with oil.
Cook the quails on each side until browned and cooked through.
Combine the semi-dried tomato halves, olives, herbs, vinegar and remaining olive oil in a large bowl.
Cut the quails into quarters and add to the bowl.
Season to taste with salt and pepper, toss well to coat and serve.

Semi-dried cherry tomatoes
Preheat the oven to 100ºC (200ºF/Gas ½).
Place the tomatoes, cut-side up, on a baking tray.
Top each with a slice of garlic, drizzle with olive oil and season to taste with salt and pepper.
Roast for about 20-30 minutes or until semi-dried.

(Fine Dining Lovers, 2013)